Homemade Brawn Recipe – Traditional Pork Jelly
285kcal
Ingredients
- 1 small pig's head 1.5–2 kg
- 2 –4 pork trotters
- 2 pork ears
- 500 g pork cheeks
- 250 –500 g pork skin optional
- 4 –5 liters water
- 2 medium onions halved
- 4 garlic cloves crushed
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 –2 tablespoons salt or to taste
- 2 tablespoons fresh parsley optional
- 2 –3 sprigs fresh thyme optional
- 4 –6 juniper berries optional
- 2 –3 whole cloves optional
- ¼ teaspoon nutmeg optional
- Mustard for serving
- Pickles for serving
- Crusty bread for serving
Equipment
- Fine-mesh sieve or strainer
- Sharp knife
- Cutting board
- Loaf pan, terrine, or mold
- Large mixing bowl
- Wooden spoon or spatula
- Measuring spoons
- Refrigerator
Method
- Rinse all pork cuts thoroughly under cold water.
- Place the pork in a large stockpot and cover with water.
- Add onions, garlic, bay leaves, peppercorns, salt, and optional herbs.
- Bring to a boil, then reduce heat and simmer gently for 4–5 hours.
- Skim off any foam or impurities during cooking.
- Remove the meat from the broth and allow it to cool slightly.
- Strain the broth through a fine-mesh sieve.
- Remove bones, cartilage, and excess fat from the meat.
- Chop the meat into small, even pieces.
- Place the chopped meat into a loaf pan or mold.
- Pour the strained broth over the meat until fully covered.
- Press gently to remove air pockets.
- Let cool at room temperature for 30–60 minutes.
- Refrigerate for 6–12 hours, or until fully set.
- Slice and serve cold with mustard, pickles, and crusty bread
Nutrition
Serving100gCalories285kcalProtein18gFat22gSaturated Fat8gPolyunsaturated Fat3gMonounsaturated Fat10gTrans Fat90gSodium400mgPotassium220mgVitamin A20IUCalcium10mgIron2mg
Notes
- Use collagen-rich cuts for the best natural gelatin.
- Avoid rapid boiling, which can make the broth cloudy.
- Taste and adjust seasoning before pouring the broth into the mold.
- For a firmer texture, include extra pork skin or trotters.For the best homemade brawn recipe, simmer the pork slowly and allow the brawn to chill overnight. This helps develop rich flavor and ensures a firm, perfectly set texture.